This simple Thai-inspired Peanut Pork melts in the mouth and is all cooked in one pan, with the oven doing most of the work.
The pork is slow-cooked until it's fall-apart tender, in a delicious sauce packed with Thai-inspired flavours and finished off with fresh beansprouts and coriander.
It's perfect comfort food as the evenings are getting cooler.
Whilst not exactly diet food, this Thai Style Peanut Pork is homecooked and extra tasty, the slow-cooked pork is beautifully tender and mouthwatering.
📋 What do we need?
I find that pork shoulder works really well in this dish as it has nice fat running through it which renders down as it's cooking and becomes really tender and juicy.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- First of all we're searing the pork shoulder in the pan.
- Then we're adding an onion and some spices along with garlic and ginger.
- Next we're adding in those Thai inspired flavours with the Coconut Milk, Peanut Butter, Lime and Fish Sauce.
- Bring to a simmer and place the lid on
- Cook in the oven at 170c/325f for 90-120 minutes.
- Finish off by adding some lime juice and fresh beansprouts
👩🍳PRO TIP I like to use a heavy cast-iron casserole dish for this recipe.
Top with some fresh chillis and coriander before serving and everything will be ok with the world again.
It’s a lovely comforting dish to look forward to after a long day at work (and leftovers, warmed up in the office microwave is the best idea ever!).
I was looking at the recipes on Kitchen Sanctuary that are proving to be most popular at this time of year – and they ALL seem to be meaty, slow-cooked comfort food type dishes like:
So it seems like you guys are with me on this, its time for slow-cooked comfort food 🙂
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Thai Style Peanut Pork Recipe
- 1 tbsp sunflower oil
- 1 kg (2.2 lbs) diced pork shoulder
- 1 onion - peeled and chopped
- 2 tbsp. ground coriander
- 1 tbsp ground cumin
- 1 tsp ground ginger
- ¼ tsp garlic salt
- 300 ml (1 ¼ cups) chicken/veg stock - use vegetable bouillon for gluten-free
- 400 ml (14 oz) can full-fat coconut milk
- 2 heaped tbsp peanut butter - check if you need it to be gluten-free, it usually is though
- 2 tbsp fish sauce
- juice of 1 lime
- 100 g (1 cup) beansprouts - these can be fresh, or canned beansprouts that have been drained
- boiled rice
- fresh coriander - cilantro - roughly torn
- green chillies - I use Fresno chillies, chopped
- chili flakes
- steamed tenderstem broccoli - (optional)
- Preheat the oven to 170C/325F (fan), then heat the oil in a large casserole pan on a high heat until hot.1 tbsp sunflower oil
- Add the pork, and brown on all sides - takes about 6-8 minutes.1 kg (2.2 lbs) diced pork shoulder
- Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.1 onion
- Add the coriander, cumin, ginger, and garlic salt and stir.2 tbsp. ground coriander, 1 tbsp ground cumin, 1 tsp ground ginger, ¼ tsp garlic salt
- Add the stock, coconut milk, peanut butter, and fish sauce. Stir and bring to a gentle simmer.300 ml (1 ¼ cups) chicken/veg stock, 400 ml (14 oz) can full-fat coconut milk, 2 heaped tbsp peanut butter, 2 tbsp fish sauce
- Then place a lid on the pan and place in the oven to cook for 90 minutes to 2 hours until the pork falls apart tender. NOTE: Check a couple of times in the last hour, if it's looking a little dry then you can stir in a splash of water.
- Once the pork is tender, remove from the oven and stir in the lime juice, then add the beansprouts.juice of 1 lime, 100 g (1 cup) beansprouts
- Stir and place back in the oven for 10 minutes.
- Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.boiled rice, fresh coriander, green chillies, chili flakes, steamed tenderstem broccoli
🍲 More fantastic Thai Inspired Recipes
We love cooking with those iconic Thai flavours. Here are some more of our favourites.
This post was first published in January 2017. Updated Sept 2021 with new photos, improvements to the recipe, a video showing the process. Updated March 2022 for housekeeping reasons.
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